The challenge for the student chefs was to prepare a three-course gourmet meal with only two butane burners in under an hour. Willamette High School pulled this off with excellence, taking first in the culinary competition at the ORLAEF ProStart Invitational, sponsored by Sysco Portland. South Salem High School placed first in the management competition, developing a concept for a new restaurant and presenting it to judges from the industry and post-secondary education.

Both first place teams will head to the 2019 National ProStart Invitational® May 8-10, 2019, in Washington, D.C. on sponsorship from ORLAEF. These Oregon champions also receive a share of over $547,500 in scholarships from local and national culinary schools to help further their careers in the restaurant and foodservice industry.

“It is with great pleasure Sysco Portland is once again the leading sponsor of the ORLAEF ProStart program,” said Bobbie McDonald, Vice President of Merchandising & Marketing at Sysco Portland. “These young culinarians from our state are building skills that are foundational to their careers in the hospitality industry. This year we are extremely excited to announce the additional support of honoring two students with a scholarship to help guide them on their culinary journey.”

Final results for the culinary competition:

First Place: Willamette High School

Second Place: McNary High School

Third Place: North Salem High School

Fourth Place: Seaside High School

Fifth Place: McMinnville High School

Final results for the management competition:

First Place: South Salem High School

Second Place: Century High School

Third Place: Willamette High School

Additional awards presented at the event:

Oregon ProStart Student of the Year – Shane Wilder, Willamette High School

Oregon ProStart Mentor of the Year – Irina Bakun, McNary High School

Oregon ProStart Teacher of the Year – Chef Laura Hofer, South Salem High School

​Oregon Restaurant & Lodging Association (ORLA) announced the 2019 state winners of the National Restaurant Association Educational Foundation’s (NRAEF) Restaurant Neighbor and Faces of Diversity Awards. Three restaurants, Block 15 Brewing Company (Corvallis), Bentley’s Grill (Salem), and Mo’s Restaurants were named state winners for the Restaurant Neighbor Award. Luis Perez, franchise owner/operator of Elmer’s Breakfast-Lunch-Dinner in Corvallis, was named Oregon’s Faces of Diversity winner.

“The involvement and dedication these restaurants have shown in support of local philanthropy is commendable and exemplifies the spirit of our industry and our state,” said Jason Brandt, ORLA President & CEO. “It’s our honor to recognize these restaurants along with one restaurateur who has achieved success through perseverance and passion.”

Nine out of 10 restaurants give back to their communities through charitable activities. Restaurants also play an important role in providing a ladder of opportunity for millions of Americans to achieve the American Dream.

Each year, the NRAEF recognizes restaurants around the country for outstanding community service, diversity and lifetime achievement. These prestigious national awards honor restaurants that go above and beyond in supporting their community and inspiring others with their stories of success.

All state winners were forwarded to NRAEF in consideration for national awards to be announced mid-March. Three national Restaurant Neighbor Award winners will receive a $10,000 award to help support their favorite charity or community project. National winners of the Faces of Diversity Award will have a $2,500 scholarship awarded in their name to an aspiring student from their state. In addition to the award, the national winners will be flown to Washington, DC to receive the award at a special banquet on March 27, 2019.

Four members of Oregon’s foodservice and lodging industry have been selected for the statewide 2018 Hospitality Industry Awards as announced by Oregon Restaurant & Lodging Association (ORLA). Dave Thomason (Thomason Hospitality Group LLC, Grants Pass) was named Restaurateur of the Year; Doug and Becky Neuman (Neuman Hotel Group, Ashland) were named Lodging Operators of the Year; Kaarina Vera (Seaside Lodging LLC, Seaside) was named Employee of the Year, and Karnopp Peterson LLP (Bend) was named Allied Partner of the Year.

The recipients of these awards will be recognized among their peers and over 300 delegates of ORLA’s Convention during the Hospitality Industry Awards Dinner on September 30, 2018, at the Embassy Suites by Hilton Portland – Washington Square, in Tigard, Oregon.

“Oregon’s hospitality industry is teeming with individuals who contribute significantly to the health of the trade,” says Jason Brandt, president and CEO of the Oregon Restaurant & Lodging Association. “These winners represent not only some of our industry’s most dedicated leaders and advocates, but also the exemplary service that sets the high standard for the entire industry to achieve.”

Restaurateur of the Year: At 16, Dave Thomason started in the restaurant industry working as a busboy for the Carl’s Jr. chain in Anaheim, CA, and now has his own company overseeing 44 operations with a total workforce of over 600 employees. He has also been a very strong advocate of the industry having served 18 years as an ORLA Board Member and is a Past President of the Association. Through Dave’s leadership, experience and passion for hospitality, Thomason Hospitality Group has realized tremendous growth in recent years with no signs of slowing down. Taprock Northwest Grill opened for business in May 2009 and has been the centerpiece of Thomason Hospitality Group’s portfolio which also includes holdings throughout the state of Oregon for Elmer’s, Pita Pits, Human Beans, and Purple Parrots. Success isn’t all about growth and profits however. Dave believes their employees are their best asset and the greatest advantage over their competitors. He maintains that treating employees with respect values their individuality and empowers them to provide great service.

Lodging Operators of the Year: In less than two decades Doug and Becky Neuman have transformed Southern Oregon’s hospitality scene. It all started as a real estate investment when they purchased the dilapidated Ashland Springs Hotel in late 1998 and “brought it back to its glory.” Their passion for Oregon led them to expand investments, and now Neuman Hotel Group’s portfolio includes four hotels, three restaurants, tow spas and soon a Victorian home. The Neuman’s impact on Southern Oregon goes beyond economic development and job creation, they filled a need in the community by revitalizing properties that celebrate what Oregon has to offer. More importantly, they have created an incredibly supportive work environment for close to 350 employees, investing in training and benefits that attract and retain a staff that love what they do.

Employee of the Year: From front desk agent to manager, Kaarina Vera has proven that hard work, along with insight and being a quick learner can reward you with greater opportunities. When Seaside Lodging acquired ownership of the property where Kaarina was working the front desk less than a decade ago, they quickly saw her potential and transferred her to sales. Shortly after, she was promoted to Sales Manager for the Inn at Seaside – a strategic move for the Inn, as she helped double the sales. Kaarina’s exceptional performance directly contributed to the growth of the company which now includes four hotels. In her current position of Sales, Marketing and Revenue Manager for Seaside Lodging LLC, Kaarina continues to shine as one of the most “honest, ethical, sincere and efficient” staff members the company is proud to employ.

Allied Partner of the Year: Karnopp Petersen, a law firm in Bend, Oregon, operates with a simple philosophy, “do your best work and give back.” For Karnopp Petersen, it’s not just about resolving disputes or winning litigation; they want to be a “value creator” for their clients by designing legal strategies that truly fit their clients’ needs, thereby giving them the best chance at achieving their goals. ORLA saw the value in this approach firsthand with a recent lawsuit regarding local lodging taxes. “The lodging industry in Oregon was in need of a law firm that could prevail in our pursuit of lodging tax protections. Karnopp Petersen has and continues to be one of ORLA’s most crucial partners in establishing the appropriate ways lodging taxes should be spent in Oregon,” said Jason Brandt, President & CEO, Oregon Restaurant & Lodging Association. “We’re more than pleased with the service they’re able to provide.”

Update May 23, 2018 - A Deschutes County judge ruled that the City of Bend broke the law by redirecting restricted lodging tax dollars to street maintenance. As a result of the court hearing, $350,000 that had been reallocated to road repairs will be directed back to tourism promotion. ORLA thanks the firm Karnopp Petersen LLP for their excellent representation in this case.

On May 8, 2018, the Judge heard arguments from the city’s attorney and an attorney representing the Oregon Restaurant & Lodging Association and two local hotels that sued the city in September.

The Oregon Restaurant & Lodging Association (ORLA) filed a lawsuit September 26, 2017, against the City of Bend for diverting the City’s room tax revenues away from tourism promotion and reducing the allocation for tourism promotion below what is required by law.

ORLA is challenging the validity and implementation of a recent Bend City Ordinance which amends the percentage of room tax revenue the City spends on the promotion of tourism and improperly diverts restricted room tax revenues to road maintenance.

“Cities must follow the restrictions in place for disbursement of the lodging tax revenues they collect,” said ORLA President & CEO Jason Brandt. “Unfortunately, Ordinance NS-2291 results in Bend being out of compliance with state law. The vast majority of tourism revenues in Bend can already be spent on general fund purposes so we hope our lawsuit results in acknowledgment from the courts that this recent act is in violation of Oregon law and must be undone.”

Bend City Ordinance NS-2291 violates state law (Oregon Revised Statue 320.350) in one or more of the following ways:

a)9% of the City’s 10.4% city room tax rate has a set of restrictions for appropriate use of those funds. Within the 9% city room tax rate, the City is statutorily required to spend 30 percent on tourism promotion and tourism related facilities. b)The remaining 1.4% city room tax rate is subject to a statutorily required 70% investment in tourism promotion and tourism related facilities.

“Lodging operators should be recognized as financial partners of local governments,” said Brandt. “As tourism becomes more successful, so does the tax revenue provided to local governments to invest in the projects important to local residents.”

A report from Longwoods International shows for every $1 invested in tourism promotion, $237 is generated in economic impact and $11 in tax revenue to the benefit of Oregon residents.

ORLA is engaged on a state and local level, helping local municipalities realize that shifts in tourism promotion investments can do more harm than good. Brandt argues there is a direct correlation between tourism promotion and a community’s own tax revenue. “Tourism promotion dollars are crucial to keeping Oregon’s visitor destinations top of mind. Local communities stand to lose significant tax dollars for their general funds if tourists choose to travel elsewhere.”

In 2003, the Oregon State Legislature passed HB 2267, mandating 70% of new or increased local lodging taxes be directed to tourism promotion or tourism related facilities. At that time, the City made the commitment to fund tourism promotion with 30% of the initial 9% tax rate in Bend. In 2013, the City’s residents approved Measure 9-94, which increased the City’s room tax rate from 9% to 10.4%. That 1.4% increase in tax rate is subject to the restrictions established in HB 2267. This past May the City passed an ordinance, in violation of the law, changing the allocation of tourism dollars.

“The City claims their new allocation of lodging tax dollars still follows state law. This is incorrect,” said Brandt. “There is an error in the total investment they are required to make in tourism promotions and/or facilities.”

The hospitality industry sees transportation investments as a crucial contributor to Oregon’s continued economic success. ORLA looks forward to working with Bend and other communities to help identify appropriate revenue streams to fund transportation investments including the unrestricted portion of lodging taxes.

For more information, contact ORLA President & CEO, Jason Brandt, at 971.224.1501.

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The Oregon Restaurant & Lodging Association represents approximately 2,500 members, and advocates for over 9,900 foodservice locations and 2,200 lodging establishments in Oregon. The foodservice and lodging industry is responsible for 173,700 jobs bringing in over $10.8 billion in annual sales and generates over 54% of the annual tourism dollars spent in Oregon.​Related News:

The Northwest Food Show, April 22-23 at the Portland Expo Center, will premiere the exclusive Virtual Reality Dome by Visiting Media, demonstrating how some Oregon businesses are already using immersive content to promote their businesses. This incredible interactive technology will help restaurants reach a customer base that is driven by new experiences.

This is the first time tradeshow attendees will experience immersive content like 360˚ video, aerial photography, virtual reality, and 3D-modeling via the TrueTour® platform in a life-sized, portable virtual reality dome. Visiting Media developed TrueTour®, a revolutionary visual sales and marketing tool, to help businesses connect with their guests and potential customers on a whole new level.

“Virtual reality can be a stunningly effective storyteller, adding an immersive and emotional component that showcases what’s unique to Oregon,” said Jason Brandt, President & CEO of Oregon Restaurant & Lodging Association (ORLA). “We are excited to partner with Visiting Media to provide this innovative solution to our hospitality members who are looking for more effective ways to reach their customers.”

Visiting Media’s VR Dome is a 200° spherical projection dome with a built-in spherical 4K projector covering every inch of the dome’s interior with vivid lifelike imagery. TrueTour® projects 360° photography, 360° videography, 3D modeling and other virtual and augmented reality content, controlled and navigated with arm and hand gestures by the dome’s occupants. This creates a thrilling game-like immersive experience into any business presented upon the screen.

The Northwest Food Show, presented by the Oregon Restaurant & Lodging Association, is a two-day tradeshow held April 22-23, 2018, at the Portland Expo Center. Celebrity chef Rick Bayless, winner of Bravo’s Top Chef Masters, headlines the event with a chef demonstration. The Show will also have James Beard Award-winning chefs Andy Ricker from Pok Pok and Greg and Gabrielle Quiñónez Denton, the owners of Ox, on the Chef’s Stage on Monday. More information on the Show, including the schedule of cooking demonstrations, Tasting Pavilion, and educational sessions, can be found at www.nwfoodshow.com.

This event is only accessible to restaurant and foodservice industry-related businesses and is not open to the public.

Media passes for the show are available upon request; contact Trey Carscadon at 503.201.4669.

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About Visiting Media Visiting Media is a technology company dedicated to delivering the world’s best visual marketing solutions to inspire, describe, transmit and promote our members’ businesses. Building upon its mastery of innovative, immersive and virtual reality technologies, the essence of the brand is communicated through hundreds of professional and enterprise members who depend upon Visiting Media to receive tailored support, quality content production, and a substantial advantage as they redefine what is possible in the virtual and actual marketplace. VisitingMedia.com ​About ORLA The Oregon Restaurant & Lodging Association serves to protect and promote Oregon’s hospitality industry, representing approximately 2,500 members, and advocating for over 9,900 foodservice locations and 2,200 lodging establishments across the state. The foodservice and lodging industry is responsible for 173,700 jobs bringing in over $10.8 billion in annual sales and generates over 54% of the annual tourism dollars spent in Oregon.

SB 1528B negates state income tax relief for Oregon’s small businessesThe following business groups today expressed their disappointment in Gov. Kate Brown’s signing of Senate Bill 1528, which increases taxes on small business by more than $1 billion over six years. Statements follow.

Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association:“As Oregonians running restaurants and lodging establishments continue to assess their tax liability under the new federal reforms, one thing is painfully clear – there will be no state income tax relief for Oregon’s small businesses. Oregon had an opportunity to replicate and amplify the successes of federal tax reform by connecting to the new 20 percent deduction on pass-through business income – which would have happened automatically, without passing a single bill this year. This is a very unwelcome and disappointing development. Raising revenue should require a supermajority vote of Oregon’s legislature. ORLA will be actively involved in campaign activity this summer and fall to give Oregonians the opportunity to vote for an end to easy tax hikes.”

Anthony Smith, Oregon state director for the National Federation of Independent Business:“Lower taxes mean more opportunities for entrepreneurs to make investments in their businesses, their communities, and their employees. NFIB remains committed to preserving every possible benefit from federal tax reform because the Tax Cuts and Jobs Act has led to a significant surge in Small Business Optimism across the nation, reaching some of the highest levels on record. Unfortunately, Oregon has chosen a different path. Today’s signing of SB 1528 marks a significant step backwards for our state’s entrepreneurs.

Cathi Webb, Executive Director for the Northwest Auto Trades Association:“It’s sad to see Oregon moving in the wrong direction. We were once a leader in recognizing the importance of providing tax relief to our homegrown, main street businesses. Now, Congress and the White House have raised the bar with an inclusive policy that lowers taxes for nearly every S-corp, partnership, LLC, and sole proprietorship. We could have done the same. We didn’t.”

Jonathan Sandau, State Government Affairs for the Oregon Farm Bureau Federation:“The state’s decision to decouple from the federal tax code jeopardizes our local farmers’ economic competitiveness by blocking the full benefits that could have been realized from federal tax reform. By keeping those dollars on the farm, Oregon’s small farming and ranching families had an opportunity to engage on a level playing field to provide healthy, responsibly grown food to our local markets.”

Jim Geisinger, Executive Vice President for Associated Oregon Loggers:“The state asks small businesses to pay more and more of the state’s obligations while making it more and more difficult to make a buck to tax! They can’t have it both ways!”

Roger Beyer, Executive Director for the Oregon Seed Council:“For Oregon’s family owned farms this is a real blow. Unlike many other businesses, farms cannot pick up and leave the state if it is unprofitable to continue doing business. The state has increased the cost of producing seed significantly in recent years and today, the Governor showed us where her loyalties lie. This was a missed opportunity for Oregon.”

BackgroundAccording to the non-partisan Legislative Revenue Office, SB 1528B raises $244.4 million in 2017-19, $376.7 million in 2019-21, & $427.4 million in 2021-23, a total of more than $1 billion in additional revenue that was not part of the most recent state revenue forecast.

The U.S. Small Business Administration reports that Oregon has over 350,000 small businesses, accounting for 99.4 percent of all businesses in the state and employing more than half of the state’s private sector workforce. The median income for individuals self-employed at their own incorporated businesses was $44,147 in 2015. For individuals self-employed at their own unincorporated ﬁrms, this ﬁgure was $20,672, including all income sources.

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About the Oregon Restaurant & Lodging AssociationThe Oregon Restaurant & Lodging Association serves to protect and promote Oregon’s hospitality industry, representing approximately 2,500 members, and advocating for over 9,900 foodservice locations and 2,200 lodging establishments across the state. The foodservice and lodging industry is responsible for 173,700 jobs bringing in over $10.8 billion in annual sales and generates over 54% of the annual tourism dollars spent in Oregon.

About the National Federation of Independent BusinessCelebrating its 75th anniversary, the National Federation of Independent Business has taken the message from Main Street to the halls of Congress and all 50 state legislatures since 1943. NFIB annually surveys its members on state and federal issues vital to their survival as America's economic engine and biggest creator of jobs. NFIB’s educational mission is to remind policymakers that small businesses are not smaller versions of bigger businesses; they have very different challenges and priorities.

If you have questions or concerns, contact Jason Brandt, President and CEO, Oregon Restaurant & Lodging Association, 503.682.4422, JBrandt@OregonRLA.org.

Rollout complete in approximately 8,500 restaurants, including Portland concluding with the rest of participating U.S. restaurants by May

Today, McDonald’s USA announced that fresh beef, cooked right when ordered, in all Quarter Pounder and Signature Crafted Recipe burgers is now available across approximately 8,000 restaurants in select markets including Portland and is on track for rollout to all participating restaurants in the contiguous U.S. by early May*.

The move to fresh beef quarter-pound burgers is the latest in McDonald’s food journey to build a better McDonald’s. It’s also one of the latest customer-led initiatives in the U.S. that builds on several other recent milestones, including All Day Breakfast, committing to only sourcing cage-free eggs by 2025 in the U.S. and serving chicken not treated with human antibiotics**.

“The switch to fresh beef quarter-pound burgers is the most significant change to our system and restaurant operations since All Day Breakfast,” said McDonald’s USA President Chris Kempczinski. “Over the past two years, we have been listening to our customers and evolving our business to build a better McDonald’s. We are proud to bring our customers a hotter and juicier quarter-pound burger at the speed and convenience they expect from us.”

In March 2017, McDonald’s USA announced the switch to fresh beef, cooked right when ordered, quarter-pound burgers as a part of a broader commitment to bring customers more craveable and delicious food offerings. Over the next month, the company will be rapidly completing the transition to fresh beef quarter-pound burgers, cooked right when ordered, with full rollout to participating restaurants by early May.

The test markets in Dallas and Tulsa found customers love the hotter and juicier*** fresh beef quarter-pound burgers – the company saw 90 percent customer satisfaction from customers who order the burgers, and 90 percent intent to repurchase.

“We know our food is what matters most to customers, and we’re excited to serve fresh beef, cooked right when ordered, in our Quarter Pounder burgers at Northwest restaurants,” said Val Hadwin, McDonald’s Owner Operator. “Customers now have more reasons to enjoy their favorite burgers at the speed, value and convenience of McDonald’s.

* Not available in Alaska, Hawaii or US Territories.** Farmers still use ionophores, a class of antibiotics that are not prescribed to people, to keep chickens healthy. *** Compared to prior ¼ lb. beef patty.

About McDonald's of Oregon and SW WashingtonMcDonald’s of Oregon and SW Washington is comprised of 183 franchised restaurants owned and operated by 35 local owner/operators. For more information visit www.mcdonalds.com, or follow us on Twitter (@McDonaldsNW) for updates on our business, promotions and products. Download our app at McD.to/GetApp.

Oregon restaurants can now share tips with heart-of-the-house employees

A federal spending bill passed March 23 abolished a 2011 federal regulation that prohibited tip pooling in all circumstances with non-customarily tipped employees. Now, employers are once again allowed the opportunity to expand tip pools and share the tips among a broader range of employees in states where employers don’t take a tip credit.

This change now allows tip sharing among both customarily and non-customarily tipped employees, including dishwashers and cooks.

The new legislation also makes it clear that tips belong to the workers who receive them and that owners, managers and supervisors are prohibited from sharing in tip pools.

“We believe team environments within restaurants lead to customer satisfaction and business success,” said Jason Brandt, president & CEO of the Oregon Restaurant & Lodging Association (ORLA). “Last week’s congressional action affirms what our industry knows to be true – the dining experience is made possible by wait staff, cooks, bussers, dishwashers and other hard-working employees who now have the opportunity to share in the success of great customer service through the sharing of tips.”

The association looks forward to receiving further guidance and clarification from the U.S. Department of Labor.

About the Oregon Restaurant & Lodging AssociationThe Oregon Restaurant & Lodging Association serves to protect and promote Oregon’s hospitality industry, representing approximately 2,500 members, and advocating for over 9,900 foodservice locations and 2,200 lodging establishments across the state. The foodservice and lodging industry is responsible for 173,700 jobs bringing in over $10.8 billion in annual sales and generates over 54% of the annual tourism dollars spent in Oregon.

WHATHigh school teams compete in statewide culinary and management competitions at Oregon Restaurant & Lodging Association Educational Foundation’s 2018 ORLAEF ProStart Invitational, sponsored by Sysco. Students prepare a three-course gourmet meal in 60 minutes in front of a crowd using only two butane burners, without access to running water or electricity. New this year, five teams will develop a restaurant concept and present to a panel of judges at a simulated business exposition in the management competition.

WHYHelping high school students jump start culinary careers, the Oregon Restaurant & Lodging Association Education Foundation (ORLAEF) supports educators and schools offering ProStart, a national career and technical education (CTE) curriculum and program developed by the National Restaurant Association Educational Foundation (NRAEF). Teaching culinary, teamwork and management skills needed by restaurant, hospitality and foodservice employers, the ORLAEF ProStart Invitational is the capstone of this two-year program, providing a public opportunity for students to showcase what they have learned.

Of the 38 Oregon high school programs, currently involving 3,000 ProStart students, 11 schools are sending teams to this year's invitational. Heats begin at 9:30 a.m. and conclude at 2:15 p.m. Chef judges evaluate culinary teams on taste, presentation, knife skills, and teamwork. Management competition teams are evaluated on their concept, marketing strategies, menu, recipes and food costs, operations and critical thinking skills, with winners of both competitions announced at the dinner. Students also vie for a share of $675,000 in scholarships and prizes. The public is welcome and encouraged to attend this free event.

Sponsoring organizations – ORLAEF, Sysco, Oregon Culinary Institute, Bentley’s Grill and The Grand Hotel, The Old Spaghetti Factory, Foster Farms, Johnson Controls, Phoenix Inn Suites,Salem, Hampton Inn & Suites by Hilton, and NRAEF - help send the first place team to the 2018 National ProStart Invitational, April 27-29 in Providence, Rhode Island.

Participating in the ProStart career technical education classes prepares students for community college certifications and degrees.

ABOUTAs the philanthropic foundation of the Oregon Restaurant & Lodging Association, ORLAEF supports and promotes diverse career, educational and public service opportunities within the hospitality industry to create a vibrant industry that contributes to Oregon’s economic livelihood and its citizens’ quality of life. Oregon’s foodservice and lodging industry is responsible for 173,700 jobs bringing in over $10.8 billion in annual sales and generating 54% of the annual tourism dollars spent in Oregon – making the hospitality industry the cornerstone of the economy and one of the state’s largest employers.

Oregon Hospitality Leaders Honored With Statewide AwardsRestaurateur and Hotelier of the Year Named by Oregon Restaurant & Lodging Association[August 30, 2017 - Wilsonville, OR] – Four members of Oregon’s foodservice and lodging industry have been selected for the statewide 2017 Hospitality Industry Awards as announced by Oregon Restaurant & Lodging Association (ORLA). Ralph Matt (Best Little Roadhouse, Salem) was named Restaurateur of the Year; Pat McShane (InnSight Hotel Management Group, Springfield) was named Lodging Operator of the Year; Heather Tincher-Overholser (Overleaf Lodge, Yachats) was named Employee of the Year, and McDonald Wholesale Company was named Allied Member of the Year.The recipients of these awards will be recognized among their peers and over 300 delegates of ORLA’s Convention during the Hospitality Industry Awards Dinner on October 8, 2017, at the Riverhouse on the Deschutes in Bend, Oregon.“Oregon’s hospitality industry is teeming with individuals who contribute significantly to the health of the trade,” says Jason Brandt, president and CEO of the Oregon Restaurant & Lodging Association. “These winners represent not only some of our industry’s most dedicated leaders and advocates, but also the exemplary service that sets the high standard for the entire industry to achieve.”Restaurateur of the Year: Ask any of his colleagues, and they’d say Ralph Matt is the quintessential “tireless restaurant operator.” Ralph encompasses the characteristics of a true leader, always showing integrity, genuine care and support of his staff, and continually inspiring them to become successful at what they do. He’s spent his entire career in the restaurant industry, and in 2003 Ralph started his own venture, Best Little Roadhouse. A dedicated advocate for the industry, Ralph served on the ORLA Board of Directors 2010-2016 (as Chair in 2014-15), chaired the Policy Committee, and currently serves as Chair for ORLA’s Education Foundation.

Lodging Operator of the Year: With more than 30 years’ experience in the lodging industry and numerous awards in his portfolio, Pat McShane has certainly demonstrated exceptional leadership and distinguished himself as a successful lodging operator. In 1993, he partnered with Richard Boyles to form InnSight Hotel Management Group, an organization employing more than 500 people in the Pacific Northwest. He’s a servant leader who sincerely cares about his team, always inspiring them to perform at their very best.

Employee of the Year: As Front-of-the-House Manager at one of the top destination resorts in Oregon, Heather Tincher-Overholser goes above and beyond her expected job responsibilities by demonstrating exemplary professionalism and service. She is respected and adored by staff and guests, always making extra efforts to enhance their experiences. One of the first Certified Guest Service Professional® certified employees in Oregon, Heather continues to demonstrate her leadership by tutoring fellow staff and helping expand the training program within her properties as well as regionally among other organizations. ​Allied Member of the Year: McDonald Wholesale Company has proven to be an enthusiastic partner of the association, supporting our industry members through community-building activities, sponsorships, and continually providing excellent service. In addition to being a long-time sponsor and Allied member of the association, McDonald Wholesale hosts industry training classes instructed by association representatives. ​For more information on the Hospitality Industry Awards, visit OregonRLA.org/Awards or ORLA’s Convention, visit OregonRLA.org/Convention or call 800.462.0619. For press inquiries regarding the Hospitality Industry Awards, please contact Lori Little, director of communications, at 503.682.4422.

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The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 9,000 foodservice locations and 2,200 lodging establishments with a workforce of 164,800, and a total economic impact of $8 billion - making it the cornerstone of the economy, career opportunities and community involvement. The association works to advocate, protect, train and promote the foodservice and lodging industry.

Salem Restaurateur Honored With Statewide AwardBest Little Roadhouse Owner Named Restaurateur of the Year by Oregon Restaurant & Lodging Association

[August 30, 2017 - Wilsonville, OR] – Ralph Matt, owner and operator of Best Little Roadhouse in Salem, Oregon was named Restaurateur of the Year by the Oregon Restaurant & Lodging Association (ORLA). This statewide award, sponsored by Jordan Ramis PC, recognizes a restaurateur who is not only distinguished as a successful operator, but has also demonstrated exceptional leadership in supporting the growth of the foodservice industry in Oregon.

Ralph Matt will be recognized among his peers and over 300 delegates of ORLA’s Convention during the Hospitality Industry Awards Dinner on October 8, 2017, at the Riverhouse on the Deschutes in Bend, Oregon.

“Oregon’s hospitality industry is teeming with individuals who contribute significantly to the health of the trade,” says Jason Brandt, president and CEO of the Oregon Restaurant & Lodging Association. “These winners represent not only some of our industry’s most dedicated leaders and advocates, but also the exemplary service that sets the high standard for the entire industry to achieve.”

Ask any of his colleagues, and they’d say Ralph is the quintessential “tireless restaurant operator.” He’s spent his entire career in the restaurant industry, starting out as a bartender in college working for Steak & Ale in Tennessee, and then management roles with various restaurant groups including Buffets Inc. over the years. In 2003, Ralph started his own venture, Best Little Roadhouse in Salem, Oregon. He learned early on “to be successful, you should surround yourself with good people, take an active role in your community, and always be available for your business.”

Ralph encompasses the characteristics of a true leader, always showing integrity, genuine care and support of his staff, and continually inspiring them to become successful at what they do. He’s also been a dedicated advocate for the industry; Ralph served on the ORLA Board of Directors 2010-2016 (as Chair in 2014-15), chaired the Policy Committee, and currently serves as Chair for ORLA’s Education Foundation.

Matt will be joined by three other 2017 Hospitality Industry Award recipients at the event on October 8th: Pat McShane (InnSight Hotel Management Group, Springfield) was named Lodging Operator of the Year; Heather Tincher-Overholser (Overleaf Lodge, Yachats) was named Employee of the Year, and McDonald Wholesale Company was named Allied Member of the Year.

The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 9,000 foodservice locations and 2,200 lodging establishments with a workforce of 164,800, and a total economic impact of $8 billion - making it the cornerstone of the economy, career opportunities and community involvement. The association works to advocate, protect, train and promote the foodservice and lodging industry.​

Springfield Lodging Operator Honored With Statewide Award​InnSight Hotel Management Group’s Pat McShane Named Lodging Operator of the Year by Oregon Restaurant & Lodging Association[August 30, 2017 - Wilsonville, OR] – Pat McShane, Executive Vice President of InnSight Hotel Management Group in Springfield, Oregon was named 2017 Lodging Operator of the Year by the Oregon Restaurant & Lodging Association (ORLA). This statewide award, sponsored by Ecolab, recognizes an hotelier who is not only distinguished as a successful operator, but has also demonstrated exceptional leadership in supporting the growth of the lodging industry in Oregon.McShane will be recognized among his peers and over 300 delegates of ORLA’s Convention during the Hospitality Industry Awards Dinner on October 8, 2017, at the Riverhouse on the Deschutes in Bend, Oregon.“Oregon’s hospitality industry is teeming with individuals who contribute significantly to the health of the trade,” says Jason Brandt, president and CEO of the Oregon Restaurant & Lodging Association. “These winners represent not only some of our industry’s most dedicated leaders and advocates, but also the exemplary service that sets the high standard for the entire industry to achieve.”With more than 30 years’ experience in the lodging industry and numerous awards in his portfolio, Pat McShane has certainly demonstrated exceptional leadership and distinguished himself as a successful lodging operator. In 1993, he partnered with Richard Boyles to form InnSight Hotel Management Group, an organization employing more than 500 people in the Pacific Northwest. Under Pat’s leadership, InnSight has thrived to become one of the state's leading hotel groups. He’s a servant leader who sincerely cares about his team, always inspiring them to perform at their very best.McShane has been a keen advocate for the hospitality industry, speaking out on behalf of the industry regarding the use of lodging tax dollars and the importance of the tourism industry as an engine for recharging the economy. While serving as Chair of the Board, Pat was instrumental in the successful merger of the Oregon Restaurant Association and Oregon Lodging Association.Pat McShane will be joined by three other 2017 Hospitality Industry Award recipients at the event on October 8th: Ralph Matt (Best Little Roadhouse, Salem) was named Restaurateur of the Year; Heather Tincher-Overholser (Overleaf Lodge, Yachats) was named Employee of the Year, and McDonald Wholesale Company was named Allied Member of the Year.For more information on the Hospitality Industry Awards, visit OregonRLA.org/Awards or ORLA’s Convention, visit OregonRLA.org/Convention or call 800.462.0619. For press inquiries regarding the Hospitality Industry Awards, please contact Lori Little, director of communications, at 503.682.4422.

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The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 9,000 foodservice locations and 2,200 lodging establishments with a workforce of 164,800, and a total economic impact of $8 billion - making it the cornerstone of the economy, career opportunities and community involvement. The association works to advocate, protect, train and promote the foodservice and lodging industry.

Lori Little of Oregon Restaurant & Lodging Association Graduates from Institute for Organization ManagementA Leadership Training Program Produced by the U.S. Chamber of Commerce Foundation

[July 27, 2017 - Wilsonville, OR] – Institute for Organization Management, the professional development program of the U.S. Chamber of Commerce Foundation, is pleased to announce that Lori Little, IOM, Director of Communications for the Oregon Restaurant & Lodging Association, has graduated from the program and has received the recognition of IOM. Awarded to all graduates of the Institute program, the IOM Graduate Recognition signifies the individual’s completion of 96 hours of course instruction in nonprofit management. In addition, participants can earn credit hours toward the Certified Chamber Executive (CCE) or Certified Association Executive (CAE) certifications. Nearly 1,000 individuals attend Institute annually.

“Institute graduates are recognized across the country as leaders in their industries and organizations,” said Raymond P. Towle, IOM, CAE, the U.S. Chamber Foundation’s vice president of Institute for Organization Management. “These individuals have the knowledge, skills, and dedication necessary to achieve professional and organizational success in the dynamic association and chamber industries.”

Since its commencement in 1921, the Institute program has been educating tens of thousands of association, chamber, and other nonprofit leaders on how to build stronger organizations, better serve their members and become strong business advocates. Through a combination of required courses and electives in areas such as leadership, advocacy, marketing, finance, and membership, Institute participants are able to enhance their own organizational management skills and add new fuel to their organizations, making them run more efficiently and effectively.

Institute for Organization Management is the professional development program of the U.S. Chamber of Commerce Foundation. It is the premier nonprofit professional development program for association and chamber professionals, fostering individual growth through interactive learning and networking opportunities.

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​The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 9,000 foodservice locations and 2,200 lodging establishments with a workforce of 164,800, and a total economic impact of $8 billion - making it the cornerstone of the economy, career opportunities and community involvement. The association works to advocate, protect, train and promote the foodservice and lodging industry.

The restaurant and lodging industries face some of the most difficult workplace safety challenges. To help protect the more than 167,000 workers engaged in making Oregon’s dining and overnight experiences picture perfect, the Oregon Restaurant & Lodging Association (ORLA) and SAIF are joining forces. With SAIF’s decades of workplace safety experience, it’s an ideal match—and today it became official.

With an eye toward making those workplaces safer and healthier, SAIF’s board of directors voted today to approve a group program for eligible ORLA members. ORLA’s board of directors previously approved the endorsement and group program on May 23, 2017.

“We are proud to partner with ORLA on our shared mission of making Oregon the safest and healthiest place to work,” said Christy Witzke, vice president of marketing, sales, and communications at SAIF. “We’re impressed by ORLA’s longstanding commitment to improving their members’ safety programs, and are excited to work more closely with them in this area.”

The partnership will give eligible ORLA members, representing 11,000 foodservice and lodging establishments, a workers’ compensation group discount. The program is still in development and has to be validated by NCCI and approved by DCBS. The anticipated launch of the program is January 2018.

"With the onset of rising costs, it is in the best interest of our industry to create this new program to assist hospitality employers in finding new ways to save money,” said Jason Brandt, president and CEO of ORLA. "We are excited about the group discount program and the new opportunities we will have to jointly promote safer workplaces with our partners at SAIF.”

For more information about the new program, contact John Hamilton, COO for ORLA, at 503.682.4422.

About SAIFSAIF is Oregon's not-for-profit workers' compensation insurance company. For more than 100 years, we've been taking care of injured workers, helping people get back to work, and striving to make Oregon the safest and healthiest place to work.

“There is an industry workforce shortage; hospitality operators need every bit of help to connect them to job-seekers,” said John Hamilton, ORLA’s COO. “We are thrilled to partner with Snagajob. Their hiring platform provides a real solution for our members.”

Since 2000, Snagajob has helped hourly workers find jobs they love, and hourly employers find the best people for their jobs. The company works with more than 75 million registered workers and 300,000 employer locations, and continues to develop innovative tools to help hourly workers and employers simplify their jobs and live more fulfilling lives.

“We couldn’t be more excited to launch our partnership with the Oregon Restaurant & Lodging Association,” said Joe Gabriel, Sr. Business Development Manager at Snagajob. “ORLA has been providing top of class benefits for members for years and we are excited to be a part of the ORLA family. With thousands of Oregon employers struggling to find quality hourly employees, there is a tremendous need to connect workers with ORLA members. Our innovative products and mobile app provide a great opportunity for ORLA members to attract hourly workers.”

ORLA members can take advantage of exclusive member pricing, including 10 percent off Snagajob’s full suite of hiring solutions, which includes FIND Go, FIND Pro and HIRE Pro. To schedule a demo or for more information on special benefits for ORLA members, please visit connect.snagajob.com/orla.

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The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 9,000 foodservice locations and 2,200 lodging establishments with a workforce of 164,800, and a total economic impact of $8 billion - making it the cornerstone of the economy, career opportunities and community involvement. The association works to advocate, protect, train and promote the foodservice and lodging industry.

[April 26, 2017 - Wilsonville, OR] – The Oregon Restaurant & Lodging Association (ORLA) announced that a recent Portland Metro Restaurant Workers Survey found 85% of restaurant employees say their work schedule gives them the opportunity to choose how they spend their time and enjoy life. Additionally, over two-thirds of the respondents (68%) indicated they work in a restaurant because of the flexibility to pursue other work or activities.

“The results go to prove what we have already been hearing, loud and clear, from our restaurant community in Oregon; restrictive scheduling bills are a solution to a non-existent problem,” stated Jason Brandt, President & CEO of ORLA. “Restaurant employees in Oregon are happy with the flexibility they are given at their jobs.”

Non-management employees working in all types of Portland Metro area restaurants were invited to participate in the online survey. Participation was anonymous and voluntary. The survey was publicized to the restaurant industry via social media, Poachedjobs.com, and through direct outreach to restaurant owners and managers. More than 400 people started the survey and N=226 completed the survey to the end. The margin of error related to the completed data set is +/- 6.4%.

“Restrictive scheduling requirements implemented in other states have proven to be damaging for employees who work in the hospitality industry. We need to be moving toward creating an environment that is constructive for our employees and businesses at the state level, not detrimental,” Brandt said.

ORLA is part of a broader business coalition of local employees and employers working together to fight this legislation. A new website, WeWorkForOregon.com, highlights the issues faced by employees and employers around the proposed scheduling laws.

The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 9,000 foodservice locations and 2,200 lodging establishments with a workforce of 164,800, and a total economic impact of $8 billion - making it the cornerstone of the economy, career opportunities and community involvement. The association works to advocate, protect, train and promote the foodservice and lodging industry.

The new Guest Service Gold® Tourism-Oregon Edition is the next step in a relationship that began in the fall of 2015, when ORLAEF signed an agreement with Travel Oregon to be the customer service training provider for the state’s travel and tourism industry, using AHLEI’s Guest Service Gold® and the Certified Guest Service Professional (CGSP®).

“We are very pleased to serve our hospitality partners’ needs by creating a new expanded version of the guest services curriculum,” said Wendy Popkin, ORLA Education Foundation Executive Director. “We appreciate the collaboration with AHLEI and Travel Oregon’s sponsorship so that we could take our concept to reality, and we are excited that it features our state’s own employees representing such a diverse cross-section of our tourism industry. We believe that the use of the curriculum will help provide a common language and platform for our state’s tourism employees with tools that will enable them to create positive and lasting memories for our visitors.”

"We appreciate ORLA Education Foundation’s leadership in delivering a program that enhances the Oregon experience by pairing it with exceptional guest service principles," said Todd Davidson, Travel Oregon CEO. "Outstanding customer service can transform a guest's ordinary experience into a treasured memory. We believe that every single guest in Oregon should be treated to the best customer service in the country, which the latest version of Guest Service Gold® will help to achieve.”

Segments in the tourism-focused Guest Service Gold® feature the following Oregon tourism entities:

Recovery: Turn it Around–-Theory Restaurant at the Oregon Museum of Science and Industry (OMSI)

Personalization: Provide an Individualized Experience—Timberline Lodge and Ski Area

Knowledge: Be in the Know—Sheraton Portland Airport Hotel

Passion: Inspire Others—St. Josef’s Winery

Commitment: Be All In—Portland International Airport

Inclusion: Include Everyone—Oregon Convention Center

Personality: Be Yourself—Travel Oregon State Welcome Center

Victor Arguelles, Manager of Learning and Development for AHLEI, said that the Oregon tourism-specific edition of Guest Service Gold® is “born in hospitality and comes alive in tourism. The goal is to have a seamless guest experience from the time a visitor lands in the airport in Portland to the time they check out of their hotel, and every step along the way. We want everyone who interacts with them to be committed to delivering the best service experience possible.”

Since AHLEI introduced Guest Service Gold® Making Connections in 2011 and Guest Service Gold® Golden Opportunities in 2015, more than 37,000 individuals have completed the training, with more than 34,000 earning the Certified Guest Service Professional (CGSP®) designation.

The Oregon Restaurant & Lodging Association Education Foundation (ORLAEF) strives to provide Oregonians with the resources, skills, and means to pursue meaningful careers in the restaurant, foodservice, hotel, and hospitality industries. ORLAEF is the nonprofit education and training arm of the Oregon Restaurant & Lodging Association (ORLA), the leading business association for the foodservice and lodging industry in Oregon. ORLA works to advocate, protect, train and promote the foodservice and lodging industry, which is comprised of over 9,000 foodservice locations and 2,200 lodging establishments, with a workforce of 164,800 and a total economic impact of $8 billion.

[February, 19, 2017 - Salem, OR] – The challenge for the student chefs was to prepare a three-course gourmet meal with only two butane burners in under an hour. McMinnville High School (pictured) pulled this off with excellence, winning top honors at the Oregon ProStart® Culinary High School Championships hosted by the Education Foundation of the Oregon Restaurant & Lodging Association (ORLAEF) on February 19, 2017 in Salem, Oregon.

ProStart, one of the nation’s largest industry-supported career and technical education (CTE) programs, teaches high school students culinary and management skills needed by restaurant, hospitality and foodservice employers. Focused on culinary techniques and restaurant management skills, this competency-based curriculum also includes real-life restaurant experiences. The Oregon ProStart state competition is the capstone of this two-year program, providing a public opportunity for students to showcase what they have learned.

Final results for the culinary competition: First place – McMinnville High School Second place – Bend High School Third place – Sabin-Schellenberg Center Fourth place – Tualatin High School Fifth place – Willamette High School

Additional awards presented at the event: Best Overall Teamwork – McMinnville High School Foster Farms Student of the Year: Marya Agatucci, Bend High School Teacher of the Year: Molly Ziegler, Bend High School Mentor of the Year: Andrea Phillips, Tualatin High School ​“The atmosphere at this event was electric,” said Wendy Popkin, executive director of ORLAEF. “The ProStart program does a remarkable job preparing high school students with fundamental skills such as communication, teamwork, time management and professionalism needed to enter the workforce.” Students also vie for their share of over $160,000 in scholarships and prizes.

The team from McMinnville High School will head to the 2017 National ProStart Invitational® April 28-30, 2017, in North Charleston, SC. These Oregon champions also receive scholarships from local and national culinary schools to help further their careers in the restaurant and foodservice industry.

Currently 36 Oregon schools, with more than 3,000 students participate in the ProStart training program. Internationally, ProStart includes 137,300 students in 1,768 schools and technical centers across the United States, Guam, Europe, and Asia.

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As the philanthropic foundation of the Oregon Restaurant & Lodging Association, ORLAEF supports and promotes diverse career, educational, and public service opportunities within the hospitality industry to create a vibrant industry that contributes to Oregon’s economic livelihood and its citizens’ quality of life. Oregon’s restaurant and foodservice industry is comprised of over 9,000 foodservice locations and has a total economic impact of $8 billion - making it the cornerstone of the economy and one of the state’s largest employers.

Restaurant Neighbor Award Winners To Be Recognized for Community EngagementOregon Restaurant & Lodging Association Honors Oregon Recipients​[February 7, 2017 - Wilsonville, OR] – Oregon Restaurant & Lodging Association will recognize the state winners of the acclaimed National Restaurant Association Educational Foundation’s (NRAEF) Restaurant Neighbor Award during the association’s annual Convention on October 8, 2017. Three Oregon finalists were recently chosen and forwarded to the NRAEF to compete for the grand prize of $10,000 to support their favorite charity or non-profit.

The Restaurant Neighbor Award, developed in partnership with American Express, celebrates the outstanding charitable service performed by restaurant operators throughout the U.S. With nine in 10 restaurants involved in community service, this award recognizes the impact restaurants and entrepreneurs have made on their local communities.

“The involvement and dedication these restaurants have shown in support of local philanthropy is commendable and exemplifies the spirit of our industry and our state,” said Jason Brandt, ORLA President & CEO. The 2017 Restaurant Neighbor Award winners from Oregon are:

The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 9,000 foodservice locations and 2,200 lodging establishments with a workforce of 164,800, and a total economic impact of $8 billion - making it the cornerstone of the economy, career opportunities and community involvement. The association works to advocate, protect, train and promote the foodservice and lodging industry.

[January 24, 2017 - Wilsonville, OR] – Oregon Restaurant & Lodging Association (ORLA) announced the launch of its Boiled Down podcast series. The new channel of communication is another avenue for members of the hospitality industry to discuss opportunities, business challenges, and share successes in a more engaging way.Boiled Down is an extension of ORLA’s mission to advocate, communicate, and educate Oregon’s foodservice and lodging industries. Host, Greg Astley, ORLA’s Director of Government Affairs, brings industry leaders, policy makers, and business experts to the table for monthly conversations on issues that matter to the industry. Each monthly episode condenses valuable information and intelligence with a brief advocacy update, followed by an interview. “We’ve headed into a multi-dimensional approach to our communications where we can add to our existing channels and share a more authentic voice by bringing in members of the industry,” says Lori Little, ORLA’s Director of Communications. “The podcast allows us to tap into larger audiences with an appetite for hospitality industry intelligence.”To date, Boiled Down features two episodes:

Future Boiled Down episodes will address legislative issues as well as topics that the association helps advance like industry training and workforce development. Sysco Portland has partnered with ORLA to sponsor the inaugural three podcasts.For more information about the podcast, please visit http://oregonrla.org/boileddown, or contact ORLA with topic and interview requests at info@oregonrla.org.

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The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 9,000 foodservice locations and 2,200 lodging establishments with a workforce of 164,800, and a total economic impact of $8 billion - making it the cornerstone of the economy, career opportunities and community involvement. The association works to advocate, protect, train and promote the foodservice and lodging industry.